Fregola with Clams

Name: Fregola with Clams
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 283 grams 1/2 cups fregola (about; 2 Tbsps chopped fresh flat-leaf parsley; 2 garlic cloves, finely chopped; 4 servings Kosher salt; 1 teaspoons finely grated lemon zest; 24 littleneck clams, scrubbed; 118 milliliters olive oil, plus more for drizzling; 1 teaspoon crushed red pepper flakes

Fregol If you have wine, littleneck clams, flat-leaf parsley, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook fregola in a large pot of boiling saltedwater, stirring occasionally, until veryal dente, 6–8 minutes; drain.

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Fregula

Equipment you will use

Pot

Meanwhile, heat 1/2 cup oil in a Dutchoven or other large heavy pot over medium-highheat.

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Cooking Oil

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Pot

Add garlic and red pepper flakesand cook, stirring, until fragrant, about30 seconds. Carefully add wine; bring to aboil, reduce heat, and simmer until reducedby half, about 3 minutes.

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Red Pepper

Garlic

Wine

Add clams, cover, and cook, transferringclams to a bowl as they open (discard anythat do not open), 6–8 minutes.

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Clams

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Bowl

Add fregolato cooking liquid in pot and cook, stirring,until fregola is tender and sauce is slightlythickened (there should still be plenty ofliquid), about 2 minutes. Return clams topot and cook until warmed through.

Ingredients you will need

Fregula

Clams

Sauce